This time I made it with yukon gold instead of russett potatoes. I like the taste better, but I let the soup boil down too much, and it's kind of more like parsley potatoes than a soup.
Also, when I was stirring the soup, a couple droplets spattered up and onto my hand, and before I knew it, I had a burn there, and it kind of looks like a big pink exclamation mark...
I like that potato-leek soup recipe - it's easy to make, tastes sophisticated, and is *cheap*, when you break down the "ingredients / lb." price.
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2 comments:
In France they use kilos.
And I'm proud to be an American, fuck the French and their systeme metrique.
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